Recipes

Date

August 01 2018

Written By

Bold Commerce Collaborator

Chai Spiced Berry Crisp

Written By Bold Commerce Collaborator - August 01 2018

Chai Spiced Berry Crisp

This delicious berry crisp has no added sugar and makes a delicious spiced summer treat!

Ingredients:

  • 3 ½ cups blueberries
  • 2 cups strawberries, sliced
  • ½ cup Bhakti unsweetened concentrate
  • 2 tablespoons arrowroot powder
  • 1 cup of your favorite granola, ground in a food processor and extra for topping ice cream for topping (optional)

Preparation:

  • Preheat oven to 350.
  • Combine berries, chai concentrate and arrowroot powder in a mixing bowl.
  • Pour berry mixture into an 8x8 baking dish and cover with ground granola.
  • Bake for 40-45 minutes until fruit is bubbling and granola topping is lightly
  • browned.
  • Serve warm with extra granola and ice cream as topping.

Date

July 17 2018

Written By

Bold Commerce Collaborator

Toasted Coconut Chai Nice Cream

Written By Bold Commerce Collaborator - July 17 2018

Toasted Coconut Chai Nice Cream

This delicious summer treat takes only minutes to make. Unlike traditional ice
cream, it’s not only dairy free but naturally sweetened with banana so you can enjoy
this guilt-free all summer long!


Ingredients:

  • 1.5 cups sliced bananas, frozen
  • 4 tablespoons Bhakti Toasted Coconut Chai
  • toasted coconut flakes for garnish, optional
  • ice cream cones, optional

Preparation:

  • Combine banana and chai in a high powered blender and blend until the consistency is like soft serve.
  • Once fully combined, add to ice cream cone and top with toasted coconut.

Date

July 13 2018

Written By

Bold Commerce Collaborator

Chai Peach Popsicles

Written By Bold Commerce Collaborator - July 13 2018

Chai Peach Popsicles

These delicious Chai Peach Popsicles were made for the summer. With only 3 ingredients and very little preparation, you can have these ready in no time for a quick and easy guilt-free treat!

Ingredients: 

  • 1 cup Original Bhakti Chai Concentrate
  • 1 cup unsweetened nut milk of choice
  • 2 peaches, sliced

 Preparation: 

  • Combine chai and nut milk and mix until well combined.
  • Carefully pour mixture into a popsicle mold until each mold is about 3/4ths of the way full.
  • Add peach slices to each mold until full.
  • Add popsicle sticks and freeze overnight.

Date

November 16 2017

Written By

Jessica Weilbrenner

Vegan Pumpkin Chai Cheesecake

Written By Jessica Weilbrenner - November 16 2017

Vegan Pumpkin Chai Cheesecake
Ingredients:
For the Cheesecake...
  • 4 oz chai tea concentrated, unsweetened (Bhakti Unsweetened Chai)*
  • 2 oz dairy free milk, unsweetened
  • 3 TBSP chia powder** (Navitas Organics)
  • 2 1/2 c raw cashew, soaked 4 hours or overnight
  • 1 c canned pumpkin, not pumpkin pie filling
  • 1/3 c coconut palm sugar
  • 1/4 c pure maple syrup, can sub honey for non vegan
  • 2 TBSP coconut oil, melted
  • 2 tsp vanilla
  • 2 TBSP lemon juice
  • 1/2 tsp cinnamon
  • pinch of sea salt
  • Topping
For the Snickerdoodle Cookie Crust...
  • 6 oz soft snickerdoodle cookies (Enjoy Life Snickerdoodles gluten free)
  • 2 TBSP coconut oil, melted melted
  • 2 TBSP coconut palm sugar

Optional Toppings...

  • 2 TBSP cinnamon coconut palm sugar mixture
  • 1/2 c maple syrup, bee free honey, or spiced honey for non vegan(local Bare Honey, Spiced Honey)
Directions:

  1. Start by soaking the cashews 4 hours, or overnight in filtered water.

  2. Preheat oven to 350F.
  3. In a food processor pulse cookies to a crumble. Pulse in coconut palm sugar and then add coconut oil and process until mixture comes together.
  4. Press crust mixture firmly into the bottom of a 9" spring form pan in an even layer, lined with parchment paper if desired.
  5. Bake crust for 8-9 minutes until golden brown.
  6. While the crust is cooling mix chai tea concentrate and milk, combine 3oz of the mixture with the ground chia. Stir and you will have a thick gel mixture. Set aside as this will be the last thing you add to your cheesecake.
  7. Rinse and drain cashews. Add remaining chia mixture, cashews, pumpkin, coconut sugar, maple syrup/honey, coconut oil, vanilla, cinnamon, pinch of salt, and lemon juice to Vitamix or food processor and process until smooth stopping to scrap sides as needed. Once smooth add in chia gel mixture and blend until incorporated.
  8. Pour cheesecake mixture on top of the crust and bake at 350F for 45 minutes until edges are browned and feels set.
  9. Let cheesecake cool for an hour before moving to the refrigerator to chill completely.
  10. When ready to serve sprinkle with optional cinnamon coconut palm mixture, slice, and serve with a drizzle of spiced honey.
  11. Enjoy!

Date

October 26 2017

Written By

Jessica Weilbrenner

Pumpkin Chai Donuts

Written By Jessica Weilbrenner - October 26 2017

Pumpkin Chai Donuts
These donuts are all of the best flavors of fall wrapped into one. These grain, gluten and dairy free donuts are packed with healthy nutrients and fats for a guilt-free fall treat!
Ingredients: 

Makes 12 donuts. 

For the Donuts...

  • ½ cup canned pumpkin
  • 1/4 cup maple syrup
  • 1/4 cup full fat coconut milk
  • ½ cup Original Bhakti Chai Concentrate
  • 5 eggs
  • ¼ cup melted ghee
  • ¾ cup blanched almond flour
  • ½ cup coconut flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • Extra fat such as coconut oil or ghee for greasing the donut pan.

For the Glaze...

  • 6 tablespoons coconut butter
  • 6 tablespoons Original Bhakti Chai Concentrate
Preparation: 
  • Preheat oven to 350.
  • Combine all donut ingredients in a high powered blender, starting on low and gradually working your way up to high until mixture is fully combined.
  • Grease a donut pan with ghee or other cooking fat of choice.
  • Pour mixture 3/4th of the way into each mold and bake for 20 minutes until slightly browned and a toothpick comes out clean.
  • While the donuts bake, prepare the glaze.
  • Combine all ingredients in a shallow bowl with a fork.
  • When the donuts are don’t baking, remove them from the mold and allow them to cool for at least 10 minutes.
  • Once cooled, gently dip each donut into the glaze.
  • Garnish with pumpkin spice, optional.

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